Chocolate Crinkle Cookies

I love chocolate crinkle cookies for the Holidays. This recipe with a peppermint kiss on top is so fudgy, simple to make, and over the top delicious. Chocolate chips are in the batter - such a GREAT idea.

Course cookies, Dessert

Prep Time15minutes

Cook Time9minutes

Total Time24minutes

Calories2933kcal

Ingredients

1stick butter, softenedd

1/2cuppacked light brown sugar

2/3cupgranulated sugar

2large eggs

1/2tspvanilla extract

1tsppeppermint extract

1 2/3cupall purpose flour

1/2cupunsweetened cocoa powder

1tspbaking soda

1/4tspkosher salt

1/2cupmini chocolate chips (or regular size chips)

24candy cane swirled hershey kisses

Instructions

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.

In the bowl of a stand mixer, mix together the butter, sugar, and brown sugar on medium high until light and fluffy. This should take about 2 minutes.

Add in the eggs, vanilla extract and peppermint extract. Mix on medium until the batter has lightened in color. This should take about 2-3 minutes.

In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Toss and stir in the chocolate chips to the dry mixture.

Add the dry ingredients into the wet ingredients and mix until just combined.

Cover mixing bowl with saran wrap and refrigerate for 15 minutes. This will help baking the rolling the dough balls easier.

Pour powdered sugar into bowl. Scoop out about a tablespoon size of dough and roll into a ball with your hands. Roll dough ball in powdered sugar.

Place dough balls on prepared baking sheet about 2 inches apart. The cookies puff up and spread on the sheet.

Cook in preheated oven for 9 minutes. Do not overbake. You want to retain the yummy fudgy texture.

Remove cookie tray from oven and immediately press Hershey kisses into the middle of cookies. Cool cookies on tray for about 5 minutes, then transfer cookies to wire rack for further cooling.